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No idea, as Bru'n Water (as for MME) is not open to snooping whereby to see what makes it tick. But one difference is that on this and (perhaps even more so) the sister Brewer's Friend site I've detailed much (close to all, if not factually all) of the inner workings of MME. Enough has been...

With my 'Mash Made Easy' software set to it's as downloaded defaults the prediction is that for the recipe seen immediately above in post #46 the mash pH without any acid addition should be ~5.69, and that 38.8 mL of 10% Phosphoric Acid would be required to bring the mash to approximately pH 5.40.

Expanding upon what I wrote above about AJ's findings, and if my recollection is correct, he even went so far as to mention that for his Dry Stout he was finding it necessary to add acid to the mash instead of Alkalinity.

For the recipe I've attached here I get a mash pH of 5.54 after adding the 3.77 mL of 88% Lactic Acid. And 5.87 mash pH before adding the 3.77 mL of 88% Lactic Acid.

I'll toss this into the mix for consideration. Years ago, AJ deLange noticed (via actual measurement) that his Stouts were not mashing anywhere near as low in pH as the then currently prevailing mash pH predicting methods were indicating. He attested to this several times on this forum. At...

If you were to mash this grist in 16.32 Liters of distilled water I have it mashing at a pH of about 5.61. And if you mash it in 16.32 Liters of your tap water it will hit about 5.94 pH during the mash. Both of these figures are for no acid being added to the mash. As an aside, your tap water...

What is the full recipe, including mash and sparge water volumes?

AFAICT, Kai Troester designed and maintains the Brewers Friend mash pH adjustment software. Did he design it to reflect the poor solubility of Calcium Carbonate as per his research and compensate for it internally thereby. That would seem logical.

In the latest Brulosophy Exbeeriment Gypsum was added to one American Pale Ale, doubling it's SO4 ppm, and not added to another otherwise identical American Pale Ale. Calcium of course went way up also for the beer that received the huge dose of Gypsum. Of 21 testers, only 4 claimed to be...

But one of you (Kai) actually did the science bull work. That which makes intuitive sense is of zero value here. Need I mention that one of my favorite sayings is that intuition makes for seriously bad science. People tried the religo/philosophical approach to science for millennia and it got...

Kai Troester finally recommended adding twice the "calculated" Calcium Carbonate to a mash. Only in doing this was he getting both the alkalinity and calcium boost predicted for half the amount. And as others are saying, mashes are acidic...

His work is all still online. I actually have little interest in this subject. I just figured that since Kai at one time did, I should inform those who have interest.

Kai Troester (Braukaiser) experimented with Calcium Carbonate extensively, and he could never get more than half of it to go into solution.

Some may be shocked by this, as it means that water with 250 mg/L (ppm) Alkalinity still has ~25 mg/L Alkalinity when acidified to pH 5.4. But have no fear. The brew-mister scientists of yore (meaning before home brewing sprouted micro-brewing) had already determined that sparging with water...

Trivia: Did you notice in the resistance/conductance chart that the inverse of Conductivity is Resistance? The primary unit of resistance to electrical current flow is the OHM, and the same for freedom of electrical conductance is the MHO (which is OHM spelled backwards).

Water does have a major buffering component in the form of Alkalinity (most likely as Bicarbonate). Acidifying any Alkalinity bearing water to pH 5.4 reduces its initial Alkalinity level by right close to 90%.

The entry indicating 6.5 in the chart above was likely a typo, as 5.6 seems well more appropriate.

When something on the order of about 1/20 of a drop of 88% Lactic Acid is all that is required whereby to effectively duplicate the CO2 pH lowering phenomenon for 5 gallons of the most pure of water, the magnitude of the insignificance in this becomes apparent. So when your software predicts...

Let's say that you've accidentally over acidified your sparge water to pH 4.8 while attempting to bring it to pH 5.4. And you want to bring it back to pH 5.4 via dilution with DI water. 5.4 - 4.8 = 0.6 10^0.6 = 3.981 Quadrouple (4X) the volume of your sparge water via the addition of DI...

pH is merely a base 10 exponent. A shorthand means whereby to discover the degree of pH shift induced upon DI water which has been "strong acid" acidified, or "strong base" caustified, is to pick the pH shift desired and raise 10 to it. Example: We have already noted that the pH shift for...